In a large skillet, add oil and heat over medium-high heat. Add meatballs and cook about 6 minutes, browning on all sides. Remove meatballs from the pan and whisk in the remaining 1/4 teaspoon salt, chicken broth and flour to pan. Bring to a boil and let cool until slightly thickened, stirring constantly. Quickly mix in sour cream, reduce the heat to medium-low and return the meatballs to pan. Cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.Click here for the main post